Instructions

For the Cinnamon Rolls:

1. In a large mixing bowl combine 1 1/2 cups flour and yeast; set aside.
2. In a small saucepan, heat the pumpkin, milk, sugar, 2 tablespoons butter, cinnamon, ginger, nutmeg and salt.
3. Warm to 120 to 130 degrees or until the butter is almost melted.
4. Mix in the egg to the flour/yeast mixture.
5. Pour the heated pumpkin mixture into the flour mixture.
6. Beat on low until flour and pumpkin are combined (about 30 seconds).
7. Beat on high 3 minutes.
8. Add remaining 1 1/2 cups flour and mix until combined.
9. Pour dough onto a lightly floured surface.
10. Knead 6 to 8 minutes.
11. Place in a large bowl sprayed with non stick cooking spray turning once to coat the top.
12. Cover with plastic wrap and place in a warm place ( I place mine on the top of my stove).
13. Let rise 1 hour or until doubled in size.
14. Roll dough into a 12 x 10-inch rectangle.
15. Spread filling to an inch of the edges.
16. Roll dough jelly roll style.
17. Cut into 12 slices 1-inch each.
18. Place rolls, cut side down in a 9x13-inch baking pan sprayed with non stick cooking spray.
19. Cover with plastic wrap and let rise for 30 minutes or until doubled in size.
20. Bake 18 to 20 minutes or until golden brown.
21. While the rolls are hot take them out of the pan and place them on a serving dish. If you leave them in the pan the sugar used for the filling will harden and it will be too hard to get the rolls out in one piece.
22. Add pumpkin glaze to hot rolls.

For the Filling:

1. Melt butter in the microwave,
2. Stir in the pumpkin, cinnamon, nutmeg, ginger, salt and brown sugar.

For the Pumpkin Glaze:

1. Pour Pumpkin Caramel Sauce into a medium bowl.
2. Add the confectioners' sugar, pumpkin and salt.
3. Mix until creamy.